Save on Pinterest

Quick Focaccia Bread

Green olives complement this cheesy, pizza-like bread from Ivy Laffoon of Ceres, California. With very few ingredients, it’s packed with flavor. Serve it as an appetizer or alongside pasta, soup or salad for a mouthwatering meal.—Ivy J Laffoon, Ceres, California
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings


  • 1 loaf (1 pound) frozen bread dough, thawed
  • 1/2 cup sliced pimiento-stuffed olives
  • 1/2 cup shredded Colby-Monterey Jack cheese
  • 1/2 cup shredded Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil


  • On an ungreased baking sheet, pat dough into a 12x6-in. rectangle. Build up edges slightly. Top with olives, cheeses and Italian seasoning; press gently into dough. Drizzle with oil.
  • Bake at 350° until cheese is melted and golden brown, 15-20 minutes. Let stand for 5 minutes before slicing.
Nutrition Facts
1 slice: 249 calories, 11g fat (3g saturated fat), 10mg cholesterol, 623mg sodium, 31g carbohydrate (2g sugars, 2g fiber), 9g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • Aquarelle
    Dec 17, 2018

    I made this tonight to go alongside shrimp scampi over angel hair pasta. My daughter and I loved it. I didn't have grated cojack cheese so I substituted what I did have - sharp cheddar, a little bit of Gouda and some mozzarella. Next time I think I will try pressing out the bread dough to fill out an entire 10"x15" rimmed baking pan, because I like my focaccia on the thinner side. This is, however, a great, versatile recipe.

  • chaosmommy
    Sep 18, 2016

    We made this for Sunday football appetizers and dipped it in marinara sauce! I made it as-is and everyone enjoyed it.

  • valanddansmith
    Feb 10, 2009

    WOW!!! This was amazing!! If you like olives, you'll love this! Simply thaw the bread - there's no need to let it rise. The only change I made was to use sharp cheddar cause that's what I had on hand. I will be making this often! Thanks so much!!